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Easter bunny shaped rolls
I have said it a million times, I love any type of holidays, since we get to hang around with friends & family, we get to eat super yummy foods and just chill. With that being said, we often try to do too much, bake too many different treats, make all kinds of DIY projects and it can definitely be overwhelming and tiring. So last year we came to the conclusion that it's best to make only one new recipe per holiday. This year we made these super adorable easter bunny shaped rolls. The kids in the family love these, they are fun and not too hard to make. The inside is super soft and milky and the crust is yummy.

Adding eggs to form a dough for Easter bunny shaped rolls

Shaping the dough for Easter bunny shaped rolls

Perfectly kneaded dough

Leave the dough to rest for Easter bunny shaped rolls

 As you can see above, the dough has to look elastic and shiny.

Divide the dough into five equal parts for Easter bunny shaped rolls

Five pieces of dough for Easter bunny shaped rolls

Shape each roll into a long rope

Roll into a Easter bunny shaped rolls

Shaping Easter bunny shaped rolls

Shaping Easter bunny shaped rolls

Easter bunny shaped rolls before baking

Shaped Easter bunny shaped rolls before baking

Easter bunny shaped rolls

Easter bunny shaped rolls


Lets get cooking!

  • makes
    Easter bunny shaped rolls
  • preparation:
  • proof:
  • bake:


  • Easter bunny shaped rolls dough

    Heat milk, sugar and butter in a saucepan over medium - high heat until lukewarm ( 35°C / 95°F ). Remove from the heat and stir in the yeast. Put aside for 5 minutes.

  • Knead

    In a large mixing bowl mix flour and sea salt. Add the yeast mixture and an egg. Start kneading with your hands. Knead for about 5 minutes or until the dough is elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 5 minutes.

  • proof

    Knead again for about 2 - 3 minutes. Shape into a round bowl, carefully put the dough to a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature or until double the size.

  • shaping and proofing

    In a small bowl combine an egg and a pinch of sea salt for the egg wash. Gently put the dough back on the working surface and cut into 5 equal parts. For each bunny (use only 4 parts of dough), roll one piece of dough into a 3cm / 1inch thick rope. Coil the rope for the bunny body. Place it on a baking sheet covered with parchment paper. Using the scissors cut the upper part of the coil in half to get the ears (the whole photo process is in the stories archive). Form a tail from the leftover piece of dough. Pinch and seal pieces together. Repeat the process until you have four bunnies. Cover with a kitchen towel; let rise until doubled for about 50 minutes at room temperature. Preheat the oven to 210°C / 410°F.

  • bake

    Brush the easter bunny shaped rolls with the egg wash. Bake for 25 minutes at 200°C / 390°C. Remove from the oven and let them cool on a wire rack.


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